Of which 12.4 g sugars and 5.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (mango) · Vitamin C (mango)
Allergens tree nuts
Mango mousse with coconut yogurt
Mango and coconut yogurt blended together, and an hour in the fridge works its magic.
Ingredients
- 1 ripe mango, peeled (200 g / 7 oz)
- 100 g (3½ oz) coconut yogurt
- ½ lime, juice only (10 g)
- 1 tbsp shredded coconut, for garnish (5 g)
Method
- Cut the mango into pieces and put it in the blender.
- Add the coconut yogurt and lime juice.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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